Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall. We mow the tops in late August, signaling to the plants that the time for growth is over. This recipe is adapted from a recipe by Mark Bittman in How to Cook Everything (Wiley, 2008)

We make a week’s supply of stock and freeze any that we’re not going to use within five days. We use it liberally in our soups, stews, and any savory dish that calls for liquid. Or, for a quick energy boost, we season it to taste and drink it as an on-the-spot restorative. I often toss in a square of the mineral-rich kombu seaweed, which adds even more nutrients and enhances the stock’s savory (umami) flavor.

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

Here is a recipe for baklava, a very sweet Middle Eastern treat that has the sweetness of honey, the tang of citrus, the taste and texture of walnuts, and the crunch of filo pastry. The combination is irresistible.

Use your favorite homemade or store-bought spice rub for this chicken and use whatever convenient non-soda drink that comes in a can (I like juices). The important part about the beer can is the can and the liquid, not so much the beer. Original recipe by Claire Fitts.

This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish.This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

When using baby artichokes for cooking, simply peel away some of the tougher outer leaves, cut the tip of the artichoke off, and cut it into quarters. The following recipe is a simple meal to enjoy the flavor of the baby artichoke in the style of a Mediterranean dish.

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.